The Greens Of Your Dreams - Buttery Soft and Bursting With Flavor - Collard Greens - Cabbage - Kale
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- Опубликовано: 20 сен 2023
- You can prepare Collards, Kale, Cabbage and other greens in this exact same way. The only thing that would change is the cooking time... Collards about 2 hours... Kale and Cabbage about one hour.
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Nice!
I am from Europe and in my family we never had greens. I grew up in former communist Yugoslavia, stood in line for milk and bread with my grandma, lived in socialist Germany for 15 years, moved to Greece for 3 years and back to Germany. Met my husband (military) and came to this absolutely amazing country. I arrived 4th of July 1998 - independence day indeed!!!
I still have never eaten greens or grew them. My first year I am growing greens and this is very helpful as a starting point to me. Thank you 🙏🏻
You are now adopted as a “brotha” in the south . We have officially adopted you my friend after seeing you make these collards with an herb sun and cornbread!! Thanks for highlighting a southern tradition and thanks again for all of your videos! I’m learning so much!!!
lol thank you my friend!... the people here in the north really just don't know how incredible a true batch of collards can be!!
@@gardenlikeaviking Amen!!!
My mouth was watering watching this video
Geez! Looks like I’m cooking collard greens this weeknd❤
I LOVE collard greens!!! Delicious!
Wow! The Garden Like a Viking cooking channel! I think you got some Southern blood in you, son.
lol people in the north just don't know about the greens!!!... to me, cooking is every bit as much a part of the magic as the growing is!!
Wow, that’s all I can say is “WOW”!😍🥬🥘💚
I appreciate the effort it tycoon to put this seemless piece of art together. Great job!!
thank you for recognizing my friend!
Excellent production and procedures! Thank you Viking
Well done greens are concentrated goodness!
Love it , nice change in pace on videos to keep us interested. Cheers bro
Looks crazy good! And Nate, your editing is superb- much appreciated!
Nicely done! Been harvesting (and foraging) here in Estonia, and thought it was time to check back in to the channel.
You and that casual stroll around trying to decide what you're going to harvest for dinner passing an abundance of fresh food. I was eating the leaves from my broccoli plant with some chopped garlic lightly cooked, it was delicious, i didn't think the leaves would have been edible, in the PS garden you gotta be creative.
lol I think of you every time I'm making these harvest videos LOL!!
salivating like a Viking!
Been looking for a delicious collards recipe. Definitely giving this one a try!!
you'll love it!... just be sure to add some form of lard/tallow and that smoked turkey or ham hocks or something of that nature it brings all the flavors together!
@@gardenlikeaviking Culling our first group of turkeys this year. Planned to smoke the meat so this dish is PERFECT timing! Have some pig lard so I’ll use that. Thanks for the tips Nate! 🌱
Great video, viking scrub had me laughing.
Dang! How yummy is that gonna be! I have one, yes, one that survived the grasshopper plague. But its a Georgia Giant, we'll see what happens! Love it Nate as always!!
Aargh, you're killing me! We just finished watching this on RUclips and my wife is ready to leave me for your cooking...
These greens look outstanding, but I can't help thinking that a cardboard box would taste delicious if prepared in this manner.
Looking forward to more cooking videos - thank-you again!
lol... you're right my friend you can cook many things with this same basic premise... cabbage works great in place of the collards!!...
A wonderful Jamaican neighbor gave me some collard greens this spring.
How I asked. He said wash greens in water w. vinegar so it stays green.
Cook with smoked turkey leg. What? How? lol. They were good anyway. Now I know how.
Thanks Nate. Zone 6b.
Just planted a bunch of collards here in zone 6, going to try this, looks so good.✌
Unbayleafable 🍃 I want them gamey greens
you oregano where to find them!
@@gardenlikeaviking you sound motivated to share, so omelet you introduce me to some more of this garden goodness 🙌🏼
Ohhh boy! I love the way you cook collard greens !❤
Another comment.
Zone 6b. Leafy lettuce, chard, beet roots, turnips, Chinese cabbage, bush beans, zucchini, carrots. Pickle Cukes got destroyed. Still picking Roma tomatoes in microclimate of yard.
Green bell peppers, chard, spring onion, onion set green, basil bolting and the bees love them. Garlic green shoots left over from garlic planted last November. 5 Herbs.
Did not know neighbor was bring us collards today or I'd picked up fat back sub, no choice and smoked turkey or ham hocks while at store today. Tomorrow rain and we've been getting flooded. Gonna put the greens in the fridge. Thanks again Nate. Looking forward to cooking your way.
That's looks so good 👍
Once again my Viking friend looks great. This is on my to do list now. Your hard work has paid off. The garden is looking wonderful. Can't wait for the garden book. Much blessing!
That looks soooooo good!!
yum!
Fabulous! Please show us how you make the corn bread!
Looks great! I eat collard greens year round here in 8B, I like them sautéed in tallow with garlic, ginger, miso, soy sauce and some dried tobasco chilis popped open in there. Love the cooking videos Nate! Like you said, the great flavors are the reason for all the effort. :)
That looks absolutely amazing! Can't wait to try cooking it
Mmmmmmm!!!
Looks good.thanks.
I like mine fried with bacon and onions.
Wow! That looks so nourishing. I planted Collards for the first time a couple of weeks ago along with kale, red romaine, peas, beets and early Wakefield cabbage. We'll see how it all does. I'm in Zone 5b.
good job yes all those are pretty cold hardy so you'll get some harvest!
@@gardenlikeaviking Yay! I took notes from your video about a Fall garden. Thank you! ❤
Looks sooo good!!! I have a bunch frozen in 2 serving bags…perfect size!
Zone 6b. I have a microclimate near front stoop/home foundation. Picked 7 ripe Roma's thinking just canned chunky applesauce yesterday. Have a gallon bag of Roma in the fridge waiting. Walking to my back yard Neighbor approached with 2 bunches of collard green and I walked towards him holding out my 2 hand fulls of Roma's to please take.
Stocks from the garden are next level, feels like Thriving more than most things!
Thank You NATE!
What superb video.
Such varbrant colours.
You garden IS absolutely stunning. The plants look gorgeous, and SOO healthy.
I have a long way to go to have a garden looking like yours.
That looks delicious and YUMMY! I can almost smell the steam floating out of the pot.
Of course the look on your face when you tasted it, says it all. No need for words LOL.
Thank You NATE, so much for another great video.
By looks of it, when reading the comments, some people have already got some of the engredients, and are going be making your Callards green dish.
Much love from South Africa 🌍🇿🇦❤️💚❤️💚❤️💚❤️
Excellent comment. I feel same. Looking forward to having even half the garden Nate has created. And I know that food tastes amazing and is packed full of nutrients. ❤🙏🇨🇦👊🏻👨🌾🍁🍂
thank you my friend and yes my intentions with these cooking videos is more of an inspirational guidance than actual "recipes"...use what you have available!.. hoping people will see how wonderful it is to just grow a grocery store type garden and cook from it!!
Much love ❤
Wow that looks amazing! Saving these videos to a cooking playlist. Such great ideas.
Concentration of nutrients at it best mate! 👌
Ooooweee, I'm starting a garden 2024, love collards. Gonna try that recipe 😊
Love your recipies videos! Great video, as always, Thank you!
right now my perubian beans are finishing. Fig is fruiting. strawberry's are going hard.
Short day winter hardy onions are starting. Swis Char starting. Might plant some Chamomile. I started some purple bumble bees, even though it is way too late. I also starting 5 purple yams in late August.I don't expect much considering I started so late, but we will see! Will most likey grow the purple bumble indoors when December comes. I'm in Los Angeles. The coldest it gets is around 68 late at night. Our first frost is set to come Mid December. Can't wait untill next season where everything will be planted on time!
You continue to inspire me both on this channel and thrive like a viking. We just had our first frost but looking forward to that mid summer planted cold hearty vegetables that will sweeten up with the cold. Keep up the inspirstional content brother.
Wow! Thank you so much for this!! I would love 💕 more videos on how to cook the bounty from the garden 😀
Love it
That looks great!
That looks sooo good! Definitely going to try that. With my Italian background, we make a similar stew with broccoli rab "rappini" and homemade Italian fennel pork sausage. Just planted out my rappini seedlings this week. And when they are ready in about 45-50 days it will be the start to pork season. Rappini are excellent for blanching and freezing too. Just thaw and sauté with olive oil, garlic and chili flakes!
I always use my smallest cloves of garlic first. Left with all biggest to replant.
I got collard greens and I mix them with kale too, sautee with butter/olive oil mix, garlic, onions, add mushrooms too. I have bokchoy, sautee in olive oil with garlic, onions and add a little soy sauce and oyster sauce towards the end, add a little water so oyster sauce spreads easier.
You are healthy!
Dang that looks good. I don't have any collards growing right now. What I thought were collards turns out to be Brussel Sprouts. lol Need to go to the farmers market for the collards. Here in the high desert of northern Arizona I'm growing cabbage, carrot, salad mix, arugula, swiss chard, spinach for the fall garden.
Awesome video Nate, I always love your videos great job! Your making me hungry, we're getting ready for winter here in Alaska had a couple hard frosts already time to get the gardens ready for next year! Thank you Nate!
My family enjoyed this recipe so much I'm making it for my dad today 😊
I can't wait until my greens, garlic and onions are ready to harvest. Then it will be a really inexpensive dish. Gourmet level, honestly.
I've gotten a late start planting but I still have a little time here in Texas.
YES!! That is one AWESOME looking dish that I KNOW is so, so good. My mother cooked it but didn't that much time and it was still delicious. Thanks Nate.
Loved this, and will be making it up some time in the next week. Thanks for all the ideas and your help. Thanks from Diane and Alf🙂🙂🙂
Now I’m gonna try this! Yum
Nate!! My favorite greens recipe! Put some butter in the bottom of a hot skillet, once liquified immediately put in the prepared greens of your choosing (this recipe also works with Swiss chard). Toss the greens in the butter pan for about 10 seconds to coat then immediately drizzle liberally some sweet white Italian vinegar. Then cover immediately allowing the vinegar to STEAM the greens UNTIL they begin to visibly wilt. Then uncover and stir while the excess liquid evaporates off. The butter makes for a nice coating, and the vinegar adds real depth of flavor. (a variation of this recipe begins with scrambling some eggs, and once they're 80% done, begin this as a portion of that recipe. Once the greens wilt, remove lid and add some fresh parmesan cheese, salt and pepper, re-cover for 30 seconds or so to melt the cheese, uncover, stir, and serve). Best eggs ever.
sounds delicious my friend thank you for sharing I'm going to try it!!
Making a batch right now. The smell of the herbs boiling was incredible. Had to use smoked turkey necks in liu of the leg. After peeling the meat my fingers smelled so good that I had to watch myself. About to add the salt right now but desided to take a little taste and already I can tell its going to be phenomenal. Thanks Nate, I am going to squeeze colards in the garden everywhere I can.
Whaaa??? Man, I'm tasting those collards and I'm on the other side of the screen!! 😂😂
Awesome!
God this is so inspiring
Excellant video !
Love this Nate. ❤
I think I'll start cooking all my greens in a version of this. Looks a DAM site better than the boiling salty water method I currently use.
yes my friend basically all greens can be cooked this way the only difference will be the cooking times... cabbage is the best substitute for collards in this style!
Damn, that looks great! ✌
👍🏼👍🏼👍🏼👍🏼👍🏼
Have you ever tried mixing in a little mustard green in with your collards? Been dying to try that
I'm definitely making this
Bay leaf it! I'd like to say Look to Nature is rubbing off on you... you have certainly inspired a cabbage and collard patch for 2024 brother
🔥
Holy cow that looks awesome, do you think kale would work in place of collards? I have tons of it
Needs bite-size chunks of salted pork in the greens.. 😁👍
Bare footen!
Collard greens are not something we seem to see a lot here is Australia but I have some seeds and we are just entering spring here, so I’m keen to try. Just wondering if I can use broccoli, cauliflower or cabbage out leaves instead? Thanks for all your wisdom, we are on 52 acres in a climate similar to California and are well on the way to our end goal of being self sufficient. We are raising beef, meat and egg chickens loads of veggies in a shade tunnel and netted raised beds, loads of fermenting for both our pantry and the soil health.
sounds like you have a lovely homestead happening my friend!!!... the outer leaves of those plants are edible yes but they're nothing like these collard greens... I highly suggest getting some seeds for Vates Collard Greens... those or Georgia Southern Collards.... both those varieties are incredibly heat and cold tolerant and produce delicious greens in huge abundance all season long... and the animals love to eat them!!
Does this work with broccoli leaves as well?
Hello friends!
Hey Nate! Just wanted to thank you again my friend for your wonderful videos. I will catch you live this saturday :)
I asked you a question on your previous video about my JMS trial. I let my tap water sit out for 24 hours, and it was a success! I also made another batch with the Boogie Blue Plus water filter I told you about, and it also was a success! Although I missed my second batch when it was at its peak.
Anyways, I wanted to ask you about the fermented cucumbers. I did a batch last week and when it came to try them, my first jar was not good, cucumbers tasted rotten, and then in my second jar, only the middle cucumbers were DELICIOUS and the others rotten. I tried another batch this week with 3 jars, I am on the 3rd day. I think my mistake last time was 1: Not exact to recipe, I improvised with jars I had that I dont think had airtight lids, and ratios were also different because of size
2: I noticed multiple times my cucumbers floating above the surface.
I wanted to ask you about this, as I have caught on to it this batch. How do I solve the issue of the cucumbers floating above the brine? Should I just pack tighter? And my hesitation with this is that my spears get really smooshed if I try to add more.
Or should I use weights as I think you recommend for the tomatos?
Thanks for your time brother, and I cant wait for all that you plan to do :)
Definitely need to keep those cokes below the surface, or they go slimy. If you have fermentation weights, that's easy, but you can also use a zip baggie filled with brine, set in the top of your jar, to hold them under. (Fill with brine, so if the baggie leaks, it doesn't throw off your proportions). Yes, the percentage of salt in the brine is crucial. I weigh on a gram scale to make sure I'm getting it right.
viking garden greens food pronz
Fantastic video! About your rosemary bush: how did you start it, from seed? I find it very hard to start from seed. So I got some cuttings from grocery store. Now, what are you going to do with it in the winter?
actually the rosemary is one of the few plants I purchase from the nursery as babies in the spring... then in about 2 weeks or so I'll cut it down at the base and hang upside down to dry and then use it all winter long!!... new plants each year
Thanks. That helps a lot.@@gardenlikeaviking
Time to grub.
I'm from South Africa, collard greens are not available here! 😢
Broccoli leaves are a good substitute. Delicious.
you can also use cabbage in the same way just reduce the cooking time
Do you have amaranth? Calaloo, I think is one variety there. I bet it would be good with that.
Nate so do you freeze this in individual single serving bowels? Ide love to make this and freeze some to just warm up for lunch!
yes thats exactly how I do it!!... its so nice to get one out of the freezer and have a delicious meal or side ready!!
I don't think your a viking I think your a southern boy!
Do you think swiss chard would be good like this?
definitely except the only difference is you would cook it only for about 5 minutes instead of several hours.... the chard only needs a light boil in the broth
Yes ! Thanks friend
How does one contact u sir
The current state of affairs.
I think your recipes have too many ingredients for people to make at home. That's just my opinion.
ya that's because they're not really recipes they're more inspirational guidance... we never use recipes here and cooking from the garden is more done by "feel" and not a recipe... thats why I always emphasize to "use what you have available and tailor to your needs"
@@gardenlikeaviking Ok, I understand now.